Category Archives: Nicaragua

Rompope is an eggnog-like drink made with eggs, milk, and vanilla flavouring. The egg yolks impart a yellow hue to the emulsified beverage. It is a traditional drink known as such in Costa Rica, El Salvador and particularly in Mexico, where, it is believed to have been originally made in the convents of the city of Puebla. The word rompope is a derivation of the word rompon, which is used to describe the Spanish version of eggnog that came to Mexico. The Spanish version utilizes rum as its main ingredient, hence the root of both words rom-pon and rom-pope, but in Central America, Guatemala,Honduras and El Salvador, there is also a similar beverage known as rompopo.

Seriouseats.com -The first rompope was brewed by nuns in the Santa Clara convent in Puebla, Mexico in the 17th century, a derivation of Spanish ponche de huevo. At the time, the Catholic Church was prominent in government and society, and convents often hosted visiting officials and religious dignitaries. As such, fine cuisine was developed in the cloisters with the Clarists garnering much acclaim for their confections and sweets.

Rompope is served chilled, often over ice, but, the drink is also popular in Nicaragua, where it is served warm as well. READ MORE

If there is one thing that I learned about the Nicaraguan culinary scene, plantains are a rich part of the culture. In my case I was served thinly sliced plantain chips often but with a little digging I found a Nicaragua standby recipe which called for a sweeter, thicker slice and softer texture in preparation.

Photo and Recipe from Nicatour.net

Ingredients

2 kg of beef ( cecina )

2 kg of yuca

6 ripe platano

3 green platano

3 kg leave of platano

2 cup of bitter orange juice

4 garlic clove

¼ kg of onion

½ kg of tomato

4 green pepper (chiltomas)

½ kg of salt

½ cabbage chile vinegar

Preparation

Cut the meat in 3 cm wide streeps, add 1 kg of salt and lay it behind the sun during 1 day. – Wash well the meat to get off the salt and put the meet in a saucepan with the bitter orange juice , garlic, onion and pepper then wait une more day. – Put in the bottom of a big saucepan some wood or metal strips and cover the suocepan wall with the leaves, be carafull about no holes are keeping between the leaves. – Put into the yuca, green platano, ripe platano, the meat, salt and pepper. Put leaves to plug the soucepan to cook all with steam. All will be ready in 2 hours and half. – While the meat are cooking make the cabbadge, onion and tomato ensalade.

Note: If the water finish before 3 hours, add a little more to prevent the vegetable get burn. After 3 hours open the saucepan ad taste if the vegetable are well done (the platano get a red color). Put the meat and the vegetable in a dish with the ensalade on top.